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Put 1 ½ pounds baby potatoes in a saucepan; cover with 2 cups water and 1 ½ cups white vinegar plus 2 pinches of salt.
Reduce to a simmer and cook until tender, 12 to 15 minutes; drain.
Toss on a baking sheet with 2 tablespoons olive oil.
Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt.
Broil, flipping, until crisp all over, 15 to 20 minutes.